Name: Curd Rice recipe by Poonam Bachhav at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Cup rice; 1 1/2 cup Curd (Plain unsweetened Yogurt); 1/4 cup Milk; 1 dry red Chili; 1 to 2 Sprigs of Curry leaves; 2 to 3 green Chilies, finely chopped; Fresh Coriander leaves for garnishing; 1/4 tsp Mustard seeds; A Pinch of Asafoetida (Hing); 1 tsp of skinned and split Black gram (White Urad dal); 2 to 3 tbsp of Pomegranate seeds (Optional); 1 tbsp Oil; Salt to taste

ABOUT Curd Rice RECIPE

Curd Rice / Thayir Sadam / South Indian Yogurt Rice Recipe is a simple yet delicious yogurt flavoured rice dish from South India. Called Thayir Sadam in the state of Tamil Nadu and is offered as Prasadam (Blessed Food) to devotees in Vaishnavite Temples. Often taken with some pickle or chutney and the reason for having it at the end of any meal is because it has a soothing effect and helps in digestion. It is believed to balance the effect of other spicy dishes in the meal. It serves as a healthy lunch box food and it is a refreshing summer meal.

Ingredients Serving: 4

1 Cup rice
1 1/2 cup Curd (Plain unsweetened Yogurt)
1/4 cup Milk
1 dry red Chili
1 to 2 Sprigs of Curry leaves
2 to 3 green Chilies, finely chopped
Fresh Coriander leaves for garnishing
1/4 tsp Mustard seeds
A Pinch of Asafoetida (Hing)
1 tsp of skinned and split Black gram (White Urad dal)
2 to 3 tbsp of Pomegranate seeds (Optional)
1 tbsp Oil
Salt to taste

Instructions

Wash the rice thoroughly and cook in a vessel or using a pressure cooker with 2 1/2 cup water until soft and nicely done. I have cooked it in pressure cooker for 3 whistles. The rice should be little overcooked for this recipe.
Remove it in a bowl. While the rice is still hot, add in the milk and mash the rice using a spoon. You may add a little butter or ghee at this point if you like the creamy texture of curd rice.
Let the rice cool down completely. Now add in the salt followed by curd and mix well. Add in the chopped coriander leaves and green chilies.
For tempering, take a small frying wok heat up oil and add the mustard seeds. Once the seeds splutter, add in the split Urad dal followed by curry leaves, red chili and asafoetida. Fry for 30 seconds to 1 minute and turn off the flame.
Pour this over the curd rice and mix. Garnish with pomegranate seeds and serve with pickle of your choice or enjoy it as it is. You may add roasted cashew nuts, raisins or grapes also for garnishing.

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